Monday, June 25, 2012
Summer Chili (nearly raw)
Quick preparation once the black beans are cooked! But before cooking the beans, wash them well and soak them overnight. The next morning pour off the soak water and wash the beans until the water comes off colorless. This removes some of the pesticides and mold trapped in and on the skin. Then put the black beans in a crockpot to cook all day while you are out. Add no salt, seasonings, onions, anything - just cook the black beans in plenty of water.
After coming home, prep time for making the summer chili should be only 15-20 minutes. This is my recipe for the picts below but I was cleaning out the fridge before going to the market, so wasn't well stocked. It was plenty though!
Summer Chili (almost raw)
3/4 cup cooked black beans (best when hot)
3/4 - 1 cup black bean broth
cumin and turmeric to taste
chopped cilantro (or parsley)
a little olive oil (optional)
chopped spinach leaves
chopped kale leaves
fresh young corn cut off the cob
Just a note. If the beans are not hot, the cumin and turmeric will not blend their flavors well with the beans. Add the spices to the beans when hot, stir and allow to sit while cutting up the vegies on top. Add the vegies that would be good slightly wilted or marginally softened with heat first - chopped spinach or kale. Add the parley, cilantro or tomatoes last - they have peak flavors when ultra fresh.